Lemon Myrtle, Pistachio and Semolina Cookies

Use the leaves of this distinctively lemon scented Australian Native Plant to flavour this delicous shortbread style biscuit.

Australian Native Lemon Myrtle

These biscuits are reminiscent of our Australian multicultural heritage. Lemon Myrtle is the quintessential Australian plant, and semolina is a frequent star of European and middle eastern cuisine. So why not merge those, to create a wonderful crumbly and tasty buttery shortbread.

Lemon Myrtle and Semolina shortbread

Makes 30-40

Cooking Temp 180°C Fan Forced

Ingredients

220g plain flour

100g fine semolina

1/2 tspn baking powder

100g butter softened at room temp

2 eggs

50g castor sugar

50g brown sugar

1/2 cup raw pistachios roughly crushed

6-8 lemon myrtle leaves

1 tspn dried berries ( cranberries/ goji )

Optional 200g dark chocolate

Method

If you like your shortbread sweet feel free to add another 50g of caster sugar. As with all my baking, the sweetness is toned down.

Finely chop the lemon myrtle leaves and berries. Place them into your mixing bowl.

Beat the softened butter ( it should not be liquid) and sugar until light and fluffy.

Add each egg one at a time and liberally beat.

Sift the flour, Semolina and baking powder together.

Add the flour mixture and with a wooden spatula mix the wet and dry ingredients. You may need to revert to using your hands to mix until it forms a dough.

Place the dough between two sheets of greaseproof paper. With a rolling pin flatten to 5 cm thickness. This is so the cookies are nice and thick. Use your judgement though, your preference may be to make them thinner. Remember, your baking time will vary a little so watch them carefully. One extra minute too long and they are too brown. We want a golden colour.

Use cookie cutters to make your ahapes and transfer to lined baking trays.

Bake for 18-20 minutes at 180 °C. This will vary according to the size and thickness of cookie. So stay close.